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Recipe: Pineapple Tart Tartin


Our Pastry Chef, Ray Lajoie, shared this recipe on Sarasota's Suncoast View on June 3, 2019. Here's the complete recipe in case you missed the cooking segment, or simply join us at Michael's On East to enjoy this perfect summer dessert available on the Restaurant’s Epicurean World Tour menu.

Click here to watch the full segment

 Pineapple Tart Tatin


  • ¼ cup soft butter
  • 1 cup brown sugar
  • 1 sheet puff pastry
  • 1 ripe pineapple


Peel the pineapple slice into 1-inch rings and remove the core.

Mix butter and brown sugar, spoon 2 tablespoons into each mold and top with a pineapple slice

Bake at 350 for 30 to 40 minutes until soft and caramelized.

Remove from the oven top with rounds of puff pastry return to the oven and bake until the pastry is golden brown.

Let cool serve with coconut lime sorbet.

Coconut Lime Sorbet 


  • 2 cups simple syrup (bring equal parts of sugar and water to a boil let cool)

  • 4 cups unsweetened coconut milk

  • Zest of 1 fresh lime 


Mix all together, chill and pour into ice cream machine.

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